And of course we're doing this sweet and sour chicken Hong Kong style - which means the chicken is chopped into bite-sized pieces, dredged in a flavourful coating then fried to crisp perfection, before being coated in that sweet and sour sauce.
We start by coating the chicken in cornflour (cornstarch), then egg and then seasoned flour. Then fry in oil until crispy. You can do this in two batches if your pan is on the small side. I can just about do it in one batch in my wok. Then remove the crispy chicken from the wok.
If you want to ensure the chicken is fully cooked, slice open one of the larger pieces you can find, and make sure it's no longer pink in the middle. If it's white with no pink areas, it's cooked.
Air Fryer Sweet And Sour Chicken
Now onto the sauce. We fry onions and peppers in a wok until very lightly softened (just a couple of minutes), then add garlic and ginger, followed by those all-important bizarre ingredients: ketchup, malt vinegar, brown sugar and tinned pineapple (including the juice). Bring it to the boil.
Let the sauce bubble for a few minutes, so it thickens slightly like this (it will thicken a little more when you add the chicken back in).
Nutritional Information is per serving including sesame seeds, but not rice (I don't know how much rice you're going to serve this with :-))
Sweet And Sour Chicken: Our Restaurant Recipe
Calories: 634 kcal Carbohydrates: 78 g Protein: 26 g Fat: 26 g Saturated Fat: 18 g Cholesterol: 136 mg Sodium: 1086 mg Potassium: 850 mg Fiber: 4 g Sugar: 47 g Vitamin A: 2018 IU Vitamin C: 78 mg Calcium: 80 mg Iron: 3 mg
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I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.combines crispy chicken with chunks of onion, bell pepper and pineapple in a sticky homemade sauce. Serve it in rice bowls for a quick weeknight dinner. So much better than takeout!
Easy Baked Sweet And Sour Chicken
Crispy on the outside and tender inside, this Chinese chicken recipe is an all-time favorite. The sticky sweet and sour sauce makes it tangy and totally irresistible!
It’s kid-approved and we find even picky eaters love it! You can double or triple the recipe for a potluck or party, and it’s a delicious meal prep idea too.
Batter the Chicken: Whisk cornstarch, flour and salt together with egg, oil and water in a bowl (it’ll be as thick as pancake batter). Then cut the chicken into 1-inch pieces and coat thoroughly in the batter.
Crispy Sweet & Sour Chicken Recipe (baked & Skillet Instructions)
Optional: For extra tender chicken, marinate in the fridge for one hour before cooking, although even 10 minutes will make a difference.
Fry the Chicken: Heat the oil to 350˚F in a skillet or deep fryer (if the oil is not hot enough, the chicken will become soggy). Add the battered chicken to the oil in batches and fry for 3-5 minutes until golden and crispy before removing to a wire rack.
Stir Fry the Vegetables: Here we’re simply sautéing onions and bell peppers in a skillet over medium-high heat until slightly softened. Then add pineapple chunks followed by the sauce ingredients. Thicken the sauce using a slurry of cornstarch and water.
Sweet And Sour Chicken {baked}
Assemble and Serve: Add the fried chicken to the stir fry and toss to coat completely. Garnish with sesame seeds if desired before serving.
Here are a few tips to ensure your chicken turns out crispy. First, you want to properly batter the chicken, with the combination of cornstarch and all-purpose flour working wonders. Second, keep your oil hot at 350˚F during frying using a thermometer if necessary. Third, marinate the chicken in the batter so it stays moist while the outside crispens up.
While deep frying produces the crispiest chicken, you can stir fry instead to reduce the calorie count. Skip the battering and let the chicken pieces sit out of the fridge for 15 minutes to prevent sticking. Then sauté in batches for 1-2 minutes over medium-high heat in a nonstick skillet.
Sweet And Sour Chicken Balls
© . Images and text on this website are copyright protected. Please do not post or republish without permission. If you want to republish this recipe, please link back to this post.Sweet and sour chicken, one of the most popular Chinese takeout dishes, is made of puffy, golden brown pieces of fried chicken nuggets with pineapple chunks, onion, bell pepper, carrot, and a side of iconic red, sweet and sour sauce. Serve it with egg rolls or some egg drop soup and egg fried rice to complete the meal!
If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #! You can also tag us in your Instagram stories using @two_plaid_aprons. We would love to see your creations! It absolutely makes our day!
Sweet and sour chicken is a complete dish on its own but is even better with sides! These are some of our favorites:
Try This Ultimate Easy Sweet And Sour Chicken
1. Cut the chicken. Lay the chicken breast flat on the cutting board and slice it in half (aka butterfly cut) so that the chicken is half its original thickness, about ½ inch thick. Then cut the chicken against the grain into finger-size strips.
Mix until well combined and the chicken absorbed most of the liquid. Set aside to marinate while the rest of the ingredients are prepared or allow to marinate overnight in the fridge.
3. Make the batter. In a bowl, whisk together the self-rising flour, cornstarch, baking powder, and salt. Then add the water and egg and mix until well combined and no more dry clumps of flour is visible.
Crispy Sweet And Sour Chicken Recipe With Picture
4. Mix the chicken and batter. Give the marinated chicken another mix and add the batter to the chicken. Mix until well combined and the chicken pieces are all well coated.
5. First fry. Preheat some oil to 350°F. Pick up one piece of chicken at a time, making sure it's well coated with batter, and place it gently into the oil. Fry the chicken for about 4 to 5 minutes, until they float to the surface and turns pale golden on all sides. Make sure to not overcrowd the oil and fry in batches if necessary.
Instead of using your fingers or tongs, use a sharp toothpick or a skewer to pick up the chicken pieces. This helps the chicken to be completely covered with batter and not have spots of missing batter around the area that you picked up.
Sweet And Sour Chicken Recipe (no Frying!)
7. Rest the chicken. Remove the chicken and let it drain and cool on the some paper towels for about 5 minutes.
8. Second fry. Add the chicken back into the oil at 350°F and fry for another 3 to 4 minutes until the chicken is golden brown and crispy on the outside.
9. Cook the veggies. With the oil at 350°F, add the bell peppers and carrots and cook for about 10 seconds. Then add the onions and fry for an additional 5 to 10 seconds. Remove the veggies and allow them to drain on paper towels to remove excess oil. Be careful!Vegetables have high moisture content. They will pop a lot when added to oil.
Sweet And Sour Chicken (air Fryer Recipe!)
This flash fry method is easy and convenient, but it will leave the veggies a bit on the oily side. If you prefer, you can simply boil the vegetables in a pot of water for a cleaner, healthier alternative.
10. Assemble. Toss together the fried chicken pieces, veggies, and pineapple chunks and transfer it to a serving plate. Serve immediately with sweet and sour sauce on the side or poured over it.
Transfer the mixture to a saucepan and bring it to a boil while mixing occasionally until the sugar and salt has dissolved. Reduce the heat to low.
Sweet And Sour Chicken {popular Recipe!}
2. Add slurry. Give the prepared cornstarch slurry a mix to combine. While stirring the sweet and sour sauce, slowly drizzle in the cornstarch slurry.
3. Cook to thicken. Increase the heat so that the sauce is at a simmer and allow the sauce to cook until it's thickened and glossy. Make sure to stir frequently.
As the sauce cools, a film may form on the sauce. This is totally normal and is due to the cornstarch. You can simply stir it back into the sauce.
Crispy Sweet And Sour Baked Chicken Recipe
Leftover oil can be reused for cooking or more frying. Transfer the leftover oil into a heatproof bowl, jar, or container. Let the oil cool completely, then cover with plastic wrap or a lid. If you're uncomfortable with handling hot oil, set the oil aside to cool first!
If you plan on reusing the oil again, make sure to strain it through a fine mesh strainer or a couple layers or cheesecloth to remove any debris. Keep the
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